Craving a luscious, bakery-worthy dessert without the guilt or the hours spent in the kitchen? Meet your new best friend: the Instant Pot Strawberry Almond Cake. This recipe is a game-changer, delivering a rich, moist almond-cocoa base topped with a dreamy, fresh strawberry cream layer. It’s low-carb, ready in under 20 minutes, and proves that decadent treats can be both easy and healthy. Let’s get baking!
Ingredients
• For the Almond Cocoa Cake
• 1 ½ cups (168g) almond flour
• ¼ cup (28g) ground almonds
• 1 tbsp (7g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ cup (120ml) heavy cream
• ½ cup (120ml) almond milk
• 1 large egg
• 1 tsp vanilla extract
• For the Strawberry Cream Layer
• ½ cup (75g) fresh strawberries, chopped
• 1 cup prepared whipped cream
• 2 tbsp (30g) Greek yogurt
Instructions
1. Directions
2. In a large mixing bowl, whisk together the almond flour, ground almonds, cocoa powder, and baking powder until well combined.
3. In a separate bowl, whisk the egg, heavy cream, almond milk, and vanilla extract.
4. Pour the wet into the dry and mix until just incorporated. Do not overmix.
5. Pour 2 cups of water into your Instant Pot and place the trivet inside. Line a 6-inch springform pan with parchment paper.
6. Spread the cake batter evenly into the prepared pan and place the pan on the trivet inside the Instant Pot.
7. Secure the lid, set the steam release handle to ‘Sealing’, and cook on high pressure for 8 minutes using the “Manual” or “Pressure Cook” button.
8. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid and transfer the pan to a wire rack to cool completely.
9. While the cake cools, prepare the topping. Combine the chopped strawberries, whipped cream, and Greek yogurt in a food processor and pulse until smooth and creamy.
10. Once the cake is fully chilled, spoon the strawberry mixture on top and use a spatula to spread it evenly.
11. Refrigerate for at least 45 minutes or freeze for 20 minutes to allow the topping to set. Slice and serve.
Nutritional Information
• (Per Serving)
• Calories: 171
• Total Fat: 15.8g
• Net Carbs: 3.2g
• Protein: 3.9g
• Fiber: 1.7g
Pro Tips
• Ensure the cake is *completely* cool before adding the strawberry layer. A warm base will melt the cream, resulting in a soupy topping.
• For a lighter cake texture, sift the almond flour and cocoa powder together to remove any lumps before mixing.
• Don’t skip lining the springform pan with parchment paper. It’s the secret to easily removing the delicate cake without it sticking or breaking.
• Swap strawberries for raspberries or blackberries for a different flavor profile. You can also add a keto-friendly sweetener to the cream layer if your berries are tart.
FAQ
Q: Is this Instant Pot cake keto-friendly
A: Absolutely. With only 3.2g of net carbs per serving, this Instant Pot Strawberry Almond Cake is designed to be a delicious low-carb and keto-friendly dessert, using almond flour as its base.
Q: Can I make this strawberry almond cake without an Instant Pot
A: This recipe is specifically developed for the unique moist-heat environment of an Instant Pot. Baking it in a conventional oven would require different timing and temperature and may produce a much drier cake.
Q: How do I store leftovers of this almond flour cake
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The strawberry cream topping is best when fresh, so we recommend enjoying it promptly.
Q: Can I use frozen strawberries for the cream layer
A: Fresh strawberries are best for flavor and texture, but you can use frozen ones. Make sure to thaw them completely and drain any excess liquid before blending to prevent the topping from becoming watery.
